Korean Beef Stew (Slow Cooker Recipe)

This is my husband’s favorite dish whenever he eats at Kimchi’s. I Googled for recipes specially made using a slow cooker but failed to find one that is simple and hassle free to prepare.  So I tried and tweaked a recipe that I found in one of my recipe books.  The end result is a fall off the bones, juicy ribs in a spicy sauce.

Ingredients:

500 g. to 1 kg. beef short ribs

4 cups water

5 tbsps. soy sauce

½ cup sugar (I used light brown sugar because that’s the only kind available in our fridge.)

1 red siling labuyo, cut into small pieces (use more if you like it extra spicy)

2 thumb size ginger, sliced

1.5 – 2 tbsps.  sesame oil

Half a tbsp toasted sesame seeds (toasting the seeds will add more flavor to the dish)

Put the ribs in the slow cooker and add water, making sure the meat is fully submerged.  Set slow cooker on high for 2 hours.

Add soy sauce, sugar, sili, ginger and stir a little. Adjust the setting of your slow cooker to low for 1-2 hours.

Stir in sesame oil and sprinkle sesame seeds and serve.

It’s that simple! I made a mistake of adding 3 siling labuyo instead of 1.  It was so spicy that I added about a quarter cup of sugar to balance the flavor. 

Please let me know if you've tried this recipe. I'd love to hear from you.